LIME-COCONUT CHEESECAKE
Graham cracker crust with a twist: We've added shredded coconut for flakiness and cinnamon to bring out the lime flavour in the cheesecake.
Time 1h15m
Number Of Ingredients 15
Steps:
- Lightly grease a 9 in. (2.5 L) springform pan and line the bottom with a circle of parchment paper; set aside. Preheat oven to 350°F (180°C) and place a shallow pan of water on the bottom rack.
- In a mixing bowl, combine graham crumbs, coconut, sugar and cinnamon; add melted butter and mix until evenly moistened. Press mixture firmly into the bottom of prepared pan; set aside.
- Using an electric mixer, beat cream cheese until very smooth. Add sugar, vanilla, lime zest and juice and beat well for 4 to 5 min. more. Add eggs one at a time; mix well and add sour cream.
- Pour filling over base and bake until just set, approximately 50 min. To help prevent cake from cracking, let cool in oven with heat off and door ajar. Cover carefully with plastic wrap and refrigerate until firm. To serve, release cheesecake from springform pan and slide off of parchment paper onto a serving platter; garnish with toasted coconut and lime zest and slice with a hot dry knife.
Nutrition Facts : Calories 310, Fat 24, SaturatedFat 15, Carbohydrate 21, Protein 6, Cholesterol 105, Fiber 1, Sodium 250
LIME COCONUT CHEESECAKE
This refreshing cheesecake's delicate flavor is complemented by a coconut crust. -Inge Schermerhorn, East Kingston, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.
Nutrition Facts : Calories 312 calories, Fat 25g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 128mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT-LIME CHEESECAKE WITH MANGO COULIS
This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor.
Provided by Alberta Rose
Categories World Cuisine Recipes Latin American Caribbean
Time 9h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
- Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
- Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
- Reduce oven heat to 300 degrees F (150 degrees C).
- Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
- Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
- Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
- Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
- Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.
Nutrition Facts : Calories 468.1 calories, Carbohydrate 38.4 g, Cholesterol 131.4 mg, Fat 31.6 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 19.6 g, Sodium 310.6 mg, Sugar 31.6 g
KEY LIME CHEESECAKE I
My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!
Provided by BLUEKAT76
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
- In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
- Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
- Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 28.2 g, Cholesterol 124.1 mg, Fat 27.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 16.7 g, Sodium 290.1 mg, Sugar 20.4 g
LIME-COCONUT CHEESECAKE
Graham cracker crust with a twist: We've added shredded coconut for flakiness and cinnamon to bring out the lime flavour in the cheesecake.
Time 1h15m
Number Of Ingredients 15
Steps:
- Lightly grease a 9 in. (2.5 L) springform pan and line the bottom with a circle of parchment paper; set aside. Preheat oven to 350°F (180°C) and place a shallow pan of water on the bottom rack.
- In a mixing bowl, combine graham crumbs, coconut, sugar and cinnamon; add melted butter and mix until evenly moistened. Press mixture firmly into the bottom of prepared pan; set aside.
- Using an electric mixer, beat cream cheese until very smooth. Add sugar, vanilla, lime zest and juice and beat well for 4 to 5 min. more. Add eggs one at a time; mix well and add sour cream.
- Pour filling over base and bake until just set, approximately 50 min. To help prevent cake from cracking, let cool in oven with heat off and door ajar. Cover carefully with plastic wrap and refrigerate until firm. To serve, release cheesecake from springform pan and slide off of parchment paper onto a serving platter; garnish with toasted coconut and lime zest and slice with a hot dry knife.
Nutrition Facts : Calories 310, Fat 24, SaturatedFat 15, Carbohydrate 21, Protein 6, Cholesterol 105, Fiber 1, Sodium 250
DE LIME IN DE COCONUT CHEESECAKE
This recipe comes from an insert in my paper. Made by Sheila Suhan she says that it is a light and creamy cheesecake that she named after the 1967 Nilsson hit.
Provided by mary winecoff
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Crust: Combine all ingredients in the bowl of a food processor. Process until just blended. Press in bottom and about 1/2 inch up the sides of a 10 inch spring form pan.
- Filling: Place cream cheese in a large bowl and beat with a mixer at medium high speed until smooth. Reduce speed to low and add eggs, 1 at a time, beating well.
- Add remaining filling ingredients and beat well, scraping bottom and sides of the bowl occasionally. Scrape filling into crust.
- Bake 75 to 90 minutes, until center jiggles slightly when pan is tapped. Remove from oven and run a knife around inside of pan. Cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate overnight.
- Garnish with whipped cream and lime wedges, if desired.
COCONUT-LIME CHEESECAKE
Take your taste buds to paradise with Coconut-Lime Cheesecake, combining the flavors of Florida and the Caribbean. Lime cheesecake will never be the same.
Provided by My Food and Family
Categories Dairy
Time 6h40m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Mix cookie crumbs, 1/2 cup coconut and butter; press onto bottom of 9-inch springform pan. Bake 10 to 12 min. or until lightly browned. Meanwhile, spread remaining coconut onto bottom of microwaveable pie plate. Microwave on HIGH 2 min. or until lightly toasted, stirring every 30 sec.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, lime zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 to 1-1/4 hours or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate cheesecake 4 hours.
- Serve topped with COOL WHIP and toasted coconut.
Nutrition Facts : Calories 540, Fat 40 g, SaturatedFat 23 g, TransFat 1.5 g, Cholesterol 180 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
LIME COCONUT CHEESECAKE
Source: August/September 2002 Taste of Home magazine. Recipe submitted to the magazine by Inge Schermerhorn of East Kingston, New Hampshire.
Provided by Eris4752
Categories Cheesecake
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat over to 350 degrees F.
- In a bowl, combine coconut and nuts; stir in butter.
- Press into the bottom of a greased 9-in. springform pan.
- Bake at 350 degrees for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack.
- In a saucepan, sprinkle gelatin over cold water; let stand one minute.
- Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat.
- In a mixing bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture.
- Add lime juice and peel; beat until blended. Tint pale green with food coloring if desired.
- Fold in whipped cream. Pour over crust. Refrigerate for five hours or overnight.
- Remove sides of pan. Garnish with whipped cream and coconut if desired.
Nutrition Facts : Calories 444.2, Fat 37.9, SaturatedFat 23.8, Cholesterol 108, Sodium 202.5, Carbohydrate 23.3, Fiber 0.7, Sugar 20.1, Protein 5.4
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